STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Rick Rodgers”
1hr 8mins

Ingredients Nutrition


  1. Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
  2. Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
  3. Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
  4. Take chicken breasts from marinade and place in the skillet.
  5. Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
  6. Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
  7. Remove from the heat and cool; chop chicken into ¾-inch bite-sized pieces.
  8. Heat the remaining oil in a medium saucepan over med heat.
  9. Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
  10. Cook, stirring often, about 6 minutes or until the onion is tender.
  11. Position oven rack in the upper third of the oven; preheat to 450°.
  12. Spread the tortilla chips on an ovenproof platter or pizza pan.
  13. Top with chicken, then the vegetables, then sprinkle with the cheese.
  14. Bake, about 5 minutes or until the cheese melts.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a